Wednesday, March 3, 2010

Succulent Fish Tacos

6-8 Fillets of Tilapia Serves 4
cajun seasoning to coat
8 TBSP Butter, halved
1 medium white onion, chopped
3 cloves Garlic, chopped
1 bunch Cilantro, finely chopped
1 Avacado, sliced
4 ounces Cream Cheese
6 ounces Heavy Cream
12 6 inch soft tortilla shells
crumbled Goat Cheese
Coat tilapia with cajun seasoning.Using medium heat, melt half of the butter in a large skillet, add seasoned tilapia and fry until done, adding butter if needed. Transfer tilapia to a platter and keep warm. Add remaining butter, saute onion until translucent. Stir in garlic and cilantro, cook an additional 5 minutes. Add half the avacado, cream cheese and heavy cream, cook until melted and blended together, about 7 minutes. Pour mixture into a blender or food processor and puree. Transfer to a medium bowl. Heat tortilla shells in a damp paper towel in the microwave for about 20-30 seconds. Arrange tilapia on shells, add sauce mixture, avacado and sprinkle with goat cheese. Serve with refried beans and spanish rice.
My husband Todd and I ordered a similar dish in Tijuana, Mexico. It's so easy to make and quick as well. Make your beans and rice in advance and keep warm. By far, these are the best fish tacos I have ever eaten!!!

Is it Lent Yet?

We no longer celebrate Lent. However, so many friends and loved ones do, so I'm going to post two recipes today.

Risotto with King Crab and Truffles Serves 4-6

5 TBSP Unsalted Butter
1 Large Onion, minced
14 Ounces Risotto
3 sprigs Thyme
5 Cups Coconut Milk
2/3 Cup Dry White Wine
2lbs King Crab, cooked and shelled
6 TBSP Fresh Parsley, chopped finely
4 drops of Truffle Oil
3 Hard Boiled Eggs, sliced
1 Small Black Truffle, shaved

Melt butter in large pan, add onion and saute gently until translucent. Add the risotto, thyme, coconut milk and wine, stir once to blend and cook , uncovered, for 15 minutes. Cut the crab into large pieces, set half aside. Stir parsley, truffle oil and half of the crab into the mixture, cover and let rest for 5 minutes. Transfer to a warm serving platter, arrange the remaining crab, eggs and truffle on the risotto. Enjoy!!!

Saturday, February 27, 2010

Let's Talk Truffles

Truffles used to be hard to come by, and for some, still are. However, here in Pittsburgh we have a superb Store called The Giant Eagle Market District. They carry black truffles and will soon carry the white truffle as well. Just a few years ago, the black truffle, also considered, the black diamond was according to most chefs as the finest of the two. However, the white truffle is becoming the most popular, and the most expensive. Truffles can cost $150.00 to $600.00 and up per pound. Sounds too expensive right? Wrong!!! I went to the Market District preparing to shell out a couple hundred dollars, which I considered a huge splurge. I chose four medium sized black truffles, went to the check out counter, pulled out my trusty credit card expecting to wince at the total price, which was all of about ten dollars. I could not believe it. I sang all the way home. Truffles are all they are said to be in taste. I cannot even explain the taste, but I will try. They have a pungent smell, yet a delicate, somewhat sweet flavor. Sunday, I will post a recipe which calls for black truffles. Store your truffles in rice, in the fridge and they'll last longer than you'd think.

Your Cookware

I've learned over the years, that using cheap cookware does not pay off in the long run. I love ceramic covered cast iron. The classic is Le Creuset and I collect it. However, Mario Batali puts out an excellent collection. Martha Stewart does as well. The best reward regarding this cookware is that it literally lasts forever. It holds heat extremely well. It's also makes for a beautiful presentation of your cuisine. A couple things to remember when using this cookware. Never use utensils that will scratch or dull. Always use wooden, plastic or silicone. Yes, this cookware can be expensive. However, if you collect a couple of pieces at a time, before you know it, you'll have a full set.

Cooking With Wine

When cooking with wine, cognac or a liqueur, never use a quality you wouldn't consume. Especially if you're making a wine sauce. The same goes with liquor. I have a recipe for bourbon mashed potatoes. It's paired with a wild game meat. I use Maker's Mark. Just keep this in the back of your mind, if you would not drink it, don't cook with it.